Acid

Acids are compounds that donate hydrogen ions. In food, they can be naturally present in fruits and vegetables or added during processing. Many acids used in food are produced through fermentation or chemical synthesis.

Acids are added to foods to control pH, which affects flavor, preservation, and texture. They can provide a tart or sour taste, enhance other flavors, and act as preservatives by inhibiting microbial growth. Acids are commonly found in beverages, candies, baked goods, and sauces.

Acids used in food are generally recognized as safe (GRAS) by the FDA. They play a role in various metabolic processes in the body. International bodies like JECFA have evaluated many food acids. While generally safe at typical consumption levels, excessive intake of strong acids could potentially affect tooth enamel.